Low Acyle Gellan Gum Tissue Culture E418 Gellan Gum

• CAS No.: 71010-52-1
• EINECS: 275-117-5
• Certification: BRC, ISO, HACCP, Kosher Halal
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: TNN009
• Main Active Ingredient: Gellan Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Standard: E418 Food Grade
• Transport Package: 25kg Bag
• Specification: Low Acyl or High Acyl
• Trademark: TNN
• Origin: China
• Production Capacity: 10 Metric Tons Per Quarter

Product Description

Product Description

 

Product Parameters

Low Acyl Gellan Gum and High Acyl Gellan Gum

The main difference between them is that low acyl gellan gum can form a transparent and hard gel,
and high acyl gellan gum can form a soft and elastic gel.

Test Item	Specifications FCCIV / E418
Gellan Gum Purity	85%-108%
Assay(CO2 Yielding)	3.3%-6.8%
Gel strength	≥700 g
Transmittancy	≥70 %
Particle size 80 mesh	min. 92% through
Loss on drying	max.14%
pH	6.0-8.0
Isopropyl alcohol	Not more than 750 mg/kg
Arsenic	Not more than 3mg/kg
Lead	Not more than 2 mg/kg
Total plate count:	Not more than 10,000 colonies per gram
Yeasts and moulds	Not more than 400 colonies per gram
E.coli:	Negative by test
Salmonella	Negative by test

 

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